Salmonella outbreak grows by more than 200 cases with another dead

The UK Health Security Agency (UKHSA) has recorded a further 213 salmonella cases during the last month in England, causing another death.

The government body had initially reported one person dead and 207 ill from the outbreak between 11 August 2025 and 1 August 2026, but has now revised this upwards. The figures from between 27 July 2026 and 24 August 2026 have pushed the total to 474, including two deaths.

A total of 58 cases (12%) were admitted to hospital.

The latest investigations suggest the outbreak may be linked to eggs imported to the UK from abroad, with cases associated with eating out, from small cafés, restaurants and takeaway businesses.

Since starting the investigation, the UKHSA has identified three clusters of cases, and previously identified five food businesses where two or more independent cases reported attending. However, it has not disclosed any hospitality premises involved in the outbreak.

Hannah Charles, lead epidemiologist at UKHSA, said: “We continue to work with the Food Standards Agency and other public health agencies to investigate these salmonella clusters in the UK.

“Our investigation to date indicates a link to imported eggs, however this investigation remains ongoing. We will continue to follow up cases and investigate any further common sources if they come to light.”

Professor Ian Young, chief scientific adviser for the Food Standards Agency added: “The exact causes of these outbreaks have not yet been identified, but investigations so far have identified links to imported eggs. There is no evidence that UK-produced eggs are affected.”

Advising that raw or lightly cooked eggs should only be eaten if they carry the British Lion mark or are produced under the Laid in Britain scheme, he cautioned: “If you’re eating out or buying food that contains eggs, you may not know if these carry the British Lion mark or are Laid in Britain assured. If this is the case, when eating out the safest approach for vulnerable people is to ensure they’re thoroughly cooked and to avoid dishes containing raw or lightly cooked egg, such as mousses, fresh mayonnaise or hollandaise sauce.

“As with any foodborne illness, good hygiene remains your best protection: store and cook food according to the packet instructions, wash your hands thoroughly before handling food and always after handling raw meat, poultry and eggs.”

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